Canada Day Flag Cake Recipe
Cook Time: 25 minutes
Prep Time: 30 minutes
Total Time: 55 minutes
Servings: 18 servings
Description: This vibrant and festive cake is the perfect way to celebrate Canada Day with family and friends. Inspired by a classic recipe from Canadian Living magazine, this stunning dessert features a light sponge cake filled with fluffy whipped cream and fresh strawberries, artfully arranged to create the red and white design of the Canadian flag. The combination of sweet strawberries and rich whipped cream brings a refreshing burst of flavor, making it an ideal treat for potlucks, summer gatherings, and special occasions. Whether you’re a novice baker or an experienced pro, this recipe is straightforward and sure to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cake-and-pastry flour | 1 1/2 cups |
| Salt | 1/4 tsp |
| Eggs (separated) | 5 large |
| Cream of tartar | 1 tsp |
| Granulated sugar | 1 1/2 cups |
| Fresh strawberries | 3/4 pound (about 8 medium berries) |
| Icing sugar | 1/3 cup |
| Vanilla extract | 1 tsp |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 292.9 kcal |
| Fat Content | 16.4 g |
| Saturated Fat Content | 9.6 g |
| Cholesterol Content | 113.1 mg |
| Sodium Content | 67.8 mg |
| Carbohydrate Content | 33.9 g |
| Fiber Content | 1.5 g |
| Sugar Content | 21.9 g |
| Protein Content | 4 g |
Instructions
Step 1: Prepare the Cake
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease an ungreased 13×9-inch oblong pan lightly with flour, or simply leave it ungreased to allow the cake to rise without interference.
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Sift the Dry Ingredients: Sift together 1 1/2 cups of cake-and-pastry flour and 1/4 tsp of salt in a large bowl. After sifting, return the mixture to the sifter and set it aside for the moment.
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Beat the Egg Whites: In a separate, clean, and dry mixing bowl, beat the egg whites using an electric mixer until they are foamy. Sprinkle in 1 tsp of cream of tartar, and continue beating until soft peaks form. Gradually add half of the 1 1/2 cups of granulated sugar while beating, until the egg whites reach stiff, glossy peaks.
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Prepare the Egg Yolks: In another large bowl, beat the egg yolks with the remaining granulated sugar until the mixture thickens and lightens in color. Stir in a little orange rind and juice for a subtle citrus note that enhances the flavor.
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Combine the Egg Mixtures: Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the egg whites. The folding motion should be light and gentle to maintain the airy texture of the batter.
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Fold in the Flour: Sift the flour mixture over the egg mixture, a third at a time. Gently fold in each addition of flour until fully incorporated, ensuring you don’t lose any of the air from the beaten egg whites.
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Bake the Cake: Pour the batter into the prepared 13×9-inch pan, smoothing the top gently. Place the pan in the preheated oven and bake for 20 to 25 minutes, or until the cake is lightly golden and springs back when touched. You can also check by inserting a toothpick in the center—if it comes out clean, the cake is ready.
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Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Once it’s cool enough to handle, gently turn the cake out onto a wire rack and let it cool completely. If possible, wrap the cake and let it rest for one day, which helps the texture firm up. Alternatively, you can freeze the cake for up to 2 months if preparing ahead.
Step 2: Prepare the Filling and Decoration
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Hull and Slice the Strawberries: Take a quarter of your fresh strawberries and hull them. Slice them thinly to prepare for layering inside and decorating the cake.
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Whip the Cream: In a large mixing bowl, whip the heavy cream until it reaches soft peaks. Gradually add 1/3 cup of icing sugar and 1 tsp of vanilla extract. Continue beating until stiff peaks form, and the whipped cream has a smooth and firm consistency.
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Slice the Cake: Using a long, serrated knife, carefully cut the cooled sponge cake in half horizontally. Place the bottom layer of the cake, cut side up, on a large serving tray or platter.
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Fill the Cake: Spread about one-third of the whipped cream mixture evenly over the bottom layer of the cake. Arrange a layer of the sliced strawberries on top of the cream.
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Assemble the Cake: Gently place the top layer of the cake, cut side down, over the strawberries. Spread the remaining whipped cream mixture generously over the top and sides of the cake, smoothing it out for an even coverage.
Step 3: Decorate the Cake
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Create the Flag Design: Take the remaining strawberries and cut them in half. Arrange the strawberry halves in two overlapping rows along the sides of the cake to form the red borders of the flag. In the center of the cake, use the halved strawberries to create a maple leaf shape, the iconic symbol of Canada.
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Garnish: If you have any extra strawberries, feel free to arrange them around the edges of the cake as a garnish for extra color and a burst of flavor.
Step 4: Serve and Enjoy
Once the decoration is complete, your Canada Day Flag Cake is ready to serve! The sponge cake, creamy filling, and vibrant berries come together to make a visually striking and delicious dessert. Perfect for summer celebrations, this cake will surely be the centerpiece of your Canada Day gathering, bringing a burst of flavor and national pride to the table.
Additional Tips:
- Make-Ahead: The cake can be prepared in advance. Bake and cool the cake a day ahead, and store it wrapped tightly. Fill and decorate on the day you plan to serve.
- Variations: Feel free to experiment with other berries, like blueberries or raspberries, for added color and flavor.
- Decoration Ideas: You can use a stiffer frosting or whipped cream for a more elaborate design, or even add a touch of food coloring to the whipped cream for a red tint to match the flag’s theme.
Enjoy this beautiful dessert with your loved ones as you celebrate Canada’s national day in style!
